Asian Chicken and Veggie Bowl with Rice Noodles
4
Points®
Temps total: 26 min • Préparation: 20 min • Cuisson: 6 min • Portions: 1 • Difficulté: Facile
This delicious and colorful stunner of an entrée comes together in just 25 minutes and is the perfect recipe for one. You can also streamline the prep work even more by using leftover cooked chicken breast and grilled vegetables. We call for chicken cutlets, broccoli, and red peppers, but feel free to experiment with chicken thighs, mushrooms, spinach, onions...whatever you may happen to have on hand. The soy sauce and fish sauce give it that ultimate umami bomb, while Sriracha helps balance it out by providing a touch of heat. You can also easily scale up the recipe if you want to serve these delightful bowls to a crowd.
Ingrédients
Cooking spray
4 spray(s)
Uncooked boneless skinless chicken breast
5 oz, thin cutlet
Broccoli
1 cup(s), small florets or baby broccoli stalks
Red bell pepper
½ medium, cut in 2 even pieces
Low sodium soy sauce
2 tbsp(s), divided (or to taste)
Cooked rice noodles
½ cup(s)
Asian fish sauce
½ tsp(s), Thai variety recommended
Sugar
¼ tsp(s)
Cilantro
2 tbsp(s), chopped, fresh leaves
Unsalted dry roasted peanuts
2 tsp(s), chopped
Sriracha hot sauce
1 tsp(s)
Instructions
1
Coat grill or grill pan with nonstick spray and heat over medium-high.
2
In shallow bowl, place chicken, broccoli, and bell pepper. Drizzle with 1 tbsp soy sauce and toss until coated. Coat chicken and vegetables with nonstick spray. Grill, turning chicken once and vegetables a few times, until chicken is cooked through and vegetables are crisp-tender, about 6 minutes. Slice chicken and bell pepper into strips. Place noodles in a storage container. Top noodles with chicken and vegetables.
3
In small bowl, stir fish sauce, sugar, and remaining 1 tbsp soy sauce. Store sauce in container. Refrigerate containers until you’re ready to eat. Drizzle sauce over chicken. Sprinkle with cilantro, peanuts, and sriracha.
4
Makes 1 serving.
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